Winnipeg Mardi Gras 2013
February 15 & 16; 6 pm – 2 am (18+)
Winnipeg Convention Centre – 375 York Avenue
Since day one, there have been so many benefits to my decision to become a food blogger. First, I am able to write about experiences and topics that interest me and people actually read it! (still amazed) Second, I was given the opportunity to meet a lot of cool people that share these interests through the Manitoba Food Bloggers Association. Finally, I was one of the lucky few people in Winnipeg invited to a media preview of the Winnipeg Mardi Gras 2013 event.
Mardi Gras is an elaborate party swimming in bold colours, festive costumes, beautifully painted bodies, expert stilt walkers and live music – and entertainment is not the only component to be excited about. Of course, I was the most excited about the pleasurable aromas that flooded my senses as soon as I was within 30 feet of the room. The New Orleans based dishes will be some that you cannot find in any other part of the city.
My favourite Authentic Taste of Louisiana was undoubtedly the Fried Oyster and Cheese Po’boy Sandwich; a chewy French baguette stuffed with deliciously hot and crispy deep fried oysters and garnished with cold lettuce, thinly sliced tomatoes, a sour dill pickle accompanied with Mardi Gras dressing. I washed the sandwich down with a traditional Mardi Gras drink – the Southern Hurricane; a stunningly pretty beverage with Southern Comfort, Grenadine and Sprite.
New Orleans is only here for 2 days a year – an event that is definitely worth your time.
Click here to get your tickets, or enter my contest!
Check out my sexy Mardi Gras pictures below:
Roasted Crawfish Veloute, bell peppers, carrots, onions, celery, mushrooms, corn, baby shrimp and crawfish tails and served with a crispy Cajun crostini
Louisiana Crab Cakes
Crispy deep fried crab cakes served with a Cajun dipping sauce
Waiting to be filled with Southern Sweet Potato Fries and Deep Fried Pickle Spears
New Orleans Shrimp Creole
Juicy pan fried shrimp simmered in a Louisiana Style Creole sauce presented over a bed of Louisiana Rice Pilaf and served with a crispy Cajun Crostini
Some sponsors of the event